Stuffed mushrooms superb appetiser

Served on a crisp croûton they are simply gorgeous. Even if I say so myself.

The addition of a drizzle of truffle oil in the bottom of the mushrooms intensifies the flavour of the fungi.

Ingredients

4 Large flat cap mushrooms.

150g Smooth Brussels Pate with garlic.

1/2 Cup fresh breadcrumbs.

2 Tablespoons Parmesan cheese finely grated.

4 Thick slices of white bread.

Light olive oil.

Small knobs of butter.

Truffle oil (optional)

Method

Step 1

Pre heat your oven to 370 Fahrenheit 190 Celsius.

Step 2

Remove the pate from the packet and place in a small bowl, remove the stalks from the mushrooms and chop finely, now mix the chopped stalks with the pate using a fork.

Step 3

Pop a cube of butter into the bottom of the mushrooms and drizzle of truffle oil. Using a desert spoon put a generous amount of the pate into the centre of the mushrooms. Place on a baking tray and drizzle olive oil around the edges of the mushrooms.

Step 4

Now mix together the breadcrumbs and Parmesan cheese and sprinkle over the top of the mushrooms and add another knob of butter.

Step 5

Place the mushrooms in the hot oven and bake for 25 minutes. While these are cooking make the croutons.

Step 6

Using a large pastry cutter or a mug, cut circles out of the middle of the bread slices.

Step 7

In a frying pan add a large knob of butter and two tablespoons of light Olive oil, fry the circles of bread in the oil and butter on a medium to high heat for a couple of minutes on each side until light golden, ensure you don't burn them.

Step 8

To serve place the croutons on a warm plate and sit the mushrooms on top, then get them in your face!